Carrot Soup Recipe
Discover easy creamy carrot soup recipes that brighten any meal. Ready in 30 minutes with simple ingredients, perfect for cozy dinners and healthy lunches.
Ingredients
Main Ingredients
- 6 –8 large carrots about 1½ lbs
- Choose firm bright-orange carrots for natural sweetness and vibrant color. Peel and slice into ½ -inch rounds so they cook evenly and blend smoothly.
- 1 medium yellow or white onion about 1 cup chopped
- Provides a savory base. Dice into small pieces to soften quickly and integrate fully into the soup.
- 2 cloves garlic minced (about 2 tsp)
- Adds depth and aromatic warmth. Mince finely to avoid large bites of raw garlic flavor.
- Peel and finely grate a 1–2-inch piece of fresh ginger yields roughly 1 tablespoon.
- Brings a subtle heat and bright note. Use a microplane or fine grater so it disperses evenly.
- 2 Tbsp olive oil or neutral oil
- Coats vegetables for sautéing. Olive oil adds a fruity note; avocado or canola oil are neutral substitutes.
- 4 cups vegetable stock or chicken stock
- Forms the liquid base. Vegetable stock keeps it vegetarian; chicken stock adds extra richness.
- ½ cup coconut milk or heavy cream
- Swirls in at the end for creaminess. Coconut milk lends a hint of sweetness and dairy-free richness; heavy cream makes it ultra-luxurious.
- 1 tsp ground cumin
- Warms and deepens flavor. Toast lightly in the pot for 30 seconds before adding liquids to release its aroma.
- Salt and freshly ground black pepper to taste
- Balances sweetness and enhances all other flavors. Start with ¾ tsp salt and adjust after blending.
Optional Enhancements
- 1 small russet or Yukon Gold potato peeled and diced
- Adds extra body without cream. Cook along with carrots and blend for silkier texture.
- 1 tsp curry powder or ½ tsp ground coriander
- For a curried carrot soup variation; stir in when you add cumin.
- Fresh herb garnish thyme sprigs, chopped cilantro, or parsley
- Brightens the finished soup; sprinkle on top just before serving.
- Toasted pumpkin or sunflower seeds
- Offer crunch and visual contrast; scatter over each bowl.
Instructions
Heat the oil.
- Pour 2 tablespoons of olive oil into a large pot over medium heat. Let the oil warm until it shimmers.
Sauté the aromatics.
- Add chopped onion. Cook, stirring occasionally, until the pieces turn translucent, about 4 minutes. Stir in minced garlic and grated ginger. Sauté for 1 minute more, until fragrant.
Add carrots (and potato, if using).
- Toss in sliced carrots (and diced potato). Stir to coat in oil and aromatics for 2 minutes.
Spice it.
- Sprinkle in 1 teaspoon ground cumin (and curry powder or coriander for variation). Stir for 30 seconds to toast the spices.
Pour in stock.
- Pour 4 cups vegetable stock into the pot. Use a spoon to scrape any browned bits from the bottom. Bring the mixture to a gentle simmer.
Simmer until tender.
- Reduce heat to medium-low. Cover and simmer until carrots (and potato) are very soft, about 15–18 minutes. Test with a fork for easy piercing.
Blend the soup.
- Remove the pot from heat. Carefully transfer the hot mixture to a blender in batches, or use an immersion blender directly in the pot. Puree until the soup is silky smooth.
Finish with cream.
- Stir in ½ cup coconut milk or heavy cream. Return the blended soup to low heat. Warm gently, without boiling, for 2 minutes. Taste and season with salt and pepper.
Adjust consistency.
- If the soup feels too thick, thin with a little extra stock or water. Heat briefly until warmed through.
Serve.
- Ladle the soup into bowls. Garnish as desired (see next section). Enjoy your creamy carrot soup immediately.
Notes
Nutrition Information
Calories: 180 kcal
Total Fat: 8 g
Saturated Fat: 5 g
Carbohydrates: 24 g
Fiber: 5 g
Sugars: 10 g
Protein: 3 g
Sodium: 500 mg
Vitamin A: 200 % DV
Vitamin C: 20 % DV